with Irish Whiskey and Cinnamon
Serves | 8 to 10 |
- pie dough
- 1 egg, beaten
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- 1 lb Granny Smith, Pink Lady or other firm baking apples, peeled, thinly sliced
- ½ cup toasted, sliced almonds
- 2 Tbsp Irish whiskey
- 1 to 2 Tbsp cornstarch
- raw or turbinado sugar, for garnish
- whipped or clotted cream
| Preparation | Preheat oven to 375° F. Roll out dough into a 12-inch round that’s about 1/8-inch thick. Transfer crust to a parchment-lined baking sheet.
In small bowl, mix sugar and cinnamon and nutmeg and sprinkle some over the surface of the dough. Toss apple slices and sliced almonds in remaining sugar mixture along with the whiskey and then toss with the cornstarch, starting with one tablespoon and adding another if the filling is really juicy. Arrange apple slices so they overlap in the center of the dough, leaving a 1½ inch border. Pleat the dough over the apple filling. Make an egg wash with the remaining egg and brush the crust, then sprinkle with raw or turbinado sugar and bake until golden brown, rotating once during baking, about 40 to 50 minutes. Serve with whipped cream or clotted cream, as you prefer.